Let’s put your paella pan to good use. Oh, maybe you don’t have one…(awkward). No prob, just consider this a great excuse to buy one online today and have it for the weekend. With a nice mix of seafood, Spanish chorizo, and chicken, Grilled Paella is a great way to bring a little Spanish flair to the flames. Try the recipe below.
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1 lb. chicken breast, cut into ¼ inch chunks
8 oz. chorizo, sliced
16 large shrimp, peeled
2 cups paella rice
4 cups chicken broth
¾ cup tomato pulp
1 yellow onion, diced
2 garlic cloves, minced
1 tsp. paprika
1 tsp. saffron
1 tbsp. olive oil
Sea salt, pepper to taste
Basil leaves, cherry tomatoes, lemon wedges for garnish
In separate bowls, season shrimp with ¼ tsp paprika, salt, pepper and season chicken with salt, pepper. Set aside chicken and refrigerate shrimp until needed.
Place empty paella pan on grill set to high heat for about 2 minutes, with the cover closed. Once the pan is hot, add chorizo and cook for 3-4 minutes, stirring occasionally. Once cooked, transfer to a separate bowl with a slotted spoon, leaving the rendered fat in the pan.
Add olive oil to the pan, then add add chicken in an even layer. Keep grill cover closed, stirring occasionally, for about 5-7 minutes or until chicken is cooked to a golden brown. Once cooked, transfer with a slotted spoon to the chorizo bowl.
Add onion, cooking about 5 minutes until soft.
Add garlic, salt, pepper, paprika and saffron to pan, stirring gently with the onion for about 1 minute.
Add tomato pulp and cook for 3-4 minutes, stirring to combine ingredients.
Add rice and chicken broth, stirring to combine all ingredients. Distribute the cooked chicken and chorizo evenly on top, close the cover and simmer 10-12 minutes.
Add the uncooked shrimp to the pan, close the cover and simmer another 10-12 minutes.
Remove paella from grill, cover with foil for 5 minutes, then garnish and serve!